Candied Pummelo Rind

While researching pummelos, I came across several references to candying the rind. It smelled so wonderful that I thought that I would try my hand at candying it just to try it out. I’m so glad I did. What a delicious, citrusy treat. This would be perfect on top of a cake – I will get started on pairing the perfect cake for these little sugary strips now.

the rind of one pummelo
2 cups sugar
1¼ cups water
sugar for dusting

sharp knife/cutting board
saucepan
slotted spoon
strainer
cooling rack/paper towels

Remove the rind from the fruit. Remove as much of the pith as possible.

Slice into strips.

Put the rind in the saucepan and cover with cold water.

Bring to a boil. Boil for one minute.

Drain.

Rinse with cold water. Repeat two more times so that it’s been brought to a boil three times. What you’re doing is removing the bitterness of the rind.

Drain. Rinse with cold water.

Mix sugar and water in saucepan and bring to a rolling boil. Boil until all of the sugar is dissolved. Add the rind. Bring to a boil, then turn the heat down to a simmer.

Simmer until the rind is translucent. I was trying to keep track of the time, but ended up Skyping with Gregg and lost track of time. It was at least ten minutes but no longer than twenty.

Remove the pan from the heat and let it the syrup cool with the rind still in it. This will take a few hours.

Put some paper towels under a cooling rack.

Using a slotted spoon, remove the rind from the syrup and place on the cooling rack to drain.

Put some sugar in a bowl. Roll the rinds in the sugar.

Set back on the cooling rack to dry.

About 1 cup of rind.

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Very low in saturated fat No cholesterol Very low in sodium
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This recipe can be used with any kind of citrus rind — orange, grapefruit, lemon.

I would love to hear any feedback about this recipe. Did you make it? Did you enjoy it? Did you make any adjustments to it?

Hallee

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